Sticky Ginger Cake

Serves: 1 medium cake

You will need

100g Duerr’s Golden Ginger
100g butter
200g dark muscovado sugar
125g golden syrup
½ tsp bicarbonate of soda
200g self raising flour
½ tsp mixed spice
2 tsp ground ginger
2 eggs
75ml milk

For the Icing:

1tbs Duerr’s Golden Ginger
½ lemon (juice only)
3 tbsp icing sugar (sifted)


1 Pre-heat the oven to 160ºC fan/180ºC conventional/Gas 4.

2 Line a 20cm diameter round tin with non-stick paper.

3 Melt the butter, sugar and syrup over a low heat until the sugar has dissolved. Add Duerr’s Golden Ginger and stir until melted, then remove from the heat and stir in the bicarb of soda.

4 Weigh the flour into a bowl and add the mixed spice and ground ginger. Beat the eggs with milk, tip into the flour, then pour in the melted butter mixture.

5 Mix well with a whisk until a thick batter consistency. Pour the mixture into the tin and bake for 35-40 minutes (a skewer comes out clean if the cake is ready). Set aside to cool.

6 Make the icing by gently warming Duerr’s Golden Ginger then stir in the lemon juice and icing sugar. Drizzle over the top of the cake.

Recipe courtesy of Duerr's

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